Prestigious Recipes - December 11, 2002
CARAMEL CHOCOLATE CHEESECAKE
Posted by Kelly
Happy Recipe Wednesday - just two weeks to Christmas!
Prep Time: 20 min
Ready In: 4 h 10 min
1. COMBINE 1 1/2 cups HONEY MAID Graham Wafer Crumbs with 1/4 cup
melted butter. Press onto bottom and 1 in. up the sides of a 9 in.
springform pan. Bake 10 minutes at 350 F.
2. POUR 1/2 cup of caramel sauce over crust. Top with a handful of
chopped pecans.
3. BEAT 3 pkgs (250 g each) softened PHILADELPHIA Cream Cheese, a cup
of sugar and 1 tsp vanilla until smooth. Beat in 3 eggs, one at a
time, just until blended. Stir in 8 squares melted BAKER'S Semi-Sweet
Chocolate; pour into crust.
4. BAKE at 350 F for 50 minutes or until centre is set. Cool and chill
overnight. Top with dollops of COOL WHIP Whipped Topping and chopped
nuts. Drizzle with caramel sauce.
Cranberry Hootycreeks
(Another Cookie Jar Gift)
Posted by Mai
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions:
Cranberry Hootycreeks.
Preheat oven to 350 degrees F (175degrees C).
Grease a cookie sheet or line with parchment paper
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
Add the entire jar of ingredients, and mix together by hand until well blended.
Drop by heaping spoonfuls onto the prepared baking sheets
Bake for 8 to 10 minutes, or until edges start to brown.
Cool on baking sheets, or remove to cool on wire racks.
Enjoy The Holidays :o)
Chocolate Bark Delight
Posted by Maggie
Geeee.. hope somebody tries this one! since I ran across it the other in my recipe folder and thought to myself.. this would be great for recipe day! but did I keep it out? so that I could post it? Noooooo !!! Had to go lQQking for it again! Anyhow.. it is soooo easy and soooo yummy!!!
1 sleeve saltines
2 sticks of butter
1/2 cup LIGHT brown sugar
12 oz. SEMI-SWEET chocolate chips
Preheat oven to 375 F (190 C)
Line jelly roll pan or large cookie sheet with foil.
Arrange saltines evenly on foil in pan.
Melt butter and LIGHT BROWN sugar together in a saucepan.
Pour butter and sugar mixture evenly over saltines.
Heat in oven for 8-10 mins. until bubbly and evenly brown.
Remove from oven and immediatly sprinkle chips evenly over saltines.
Wait a minute until they start to melt, (Use the back of a spoon to do spread and *icen* (you know! like icing)
Refrigerate.
When very well cooled, break into uneven pieces.
Enjoy!
RASPBERRY TRUFFLE FUDGE
Posted by Starr
Wouldn't be Christmas without FUDGE in our house!
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste
1/4 cup heavy cream
1/4 cup raspberry flavoured liqueur or syrup
2 cups semi-sweet chocolate chips
Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk.
Heat in microwave until chocolate melts, stirring occasionally.
Be careful not to let it scorch.
Stir in the vanilla and salt.
Spread into pan, and cool to room temperature.
In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips.
Heat in microwave until the chocolate melts; stir until smooth.
Cool to lukewarm, then pour over the fudge layer.
Refrigerate until both layers are completely set, about 1 hour.
ENJOY!!! *HUGS*
Nana's Christmas Stollen
Posted by Ladyhawk
1 1/2 cups milk
1/2 cup white sugar
3/4 cup butter
1/2 teaspoon salt
2 eggs
2 egg yolks
5 2/3 cups all-purpose flour
1 ounce active dry yeast
1/2 teaspoon ground cardamom
1/2 cup raisins
1/2 cup candied citrus peel
1/2 cup candied cherries
Directions
1 Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix.
2 Add to 3 cups flour and yeast in food processor. Process and let rise until double.
3 Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl.
4 When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double.
5 Bake at 375 degrees F (190 degrees C) for 25 minutes.
6 Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with coloured sugar.
